Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Lemon Herb Couscous Salad

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Cooking for two can be quite thrifty and healthy if you don’t have to feed an army each meal! This Lemon Herb Couscous is the perfect portion for two without the hassle of scaling anything down. Pair it with our Stuffed Flank Steak or our Parmesan Breaded Chicken!

Lemon Herb Couscous Salad
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Servings
2 1 cup servings
Servings
2 1 cup servings
Lemon Herb Couscous Salad
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Rating: 0
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Cook the couscous according to the package instructions. Drain and rinse under cold water to fully cool, let drain and dry.
  2. Whisk together the olive oil, lemon juice, honey, garlic, oregano, salt and black pepper.
  3. Toss couscous in the marinade. Add the cucumber, scallions, dill, and parsley.
  4. Refrigerate until ready to serve.
Recipe Notes

Lemon Herb Couscous Salad Nutrition Facts Serving size 1 cup (312g) servings per container 2 Amount per serving Calories 440 % Daily Value Total Fat 29 g 37 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 42 g 15 % Dietary Fiber 4 g 14 % Total Sugars 14 g Added Sugars 9 g 18 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 113 mg 8 % Iron 3 mg 15 % Potassium 559 mg 10 %

Quinoa Cakes

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Trying a new whole grain can be intimidating, especially when the name is difficult to pronounce. Quinoa (pronounced keen-wa) is a grain growing in popularity due to its nutritional value. Quinoa has more fiber and twice as much protein as any other grain. It can be used in a variety of dishes including burgers, stir-fries, breakfast bowls, and even pizza crust.

Today’s recipe uses quinoa, black beans, and cottage cheese. I love making this for on-the-road meals. These would also be a great option for kiddos who are in sports activities and need a quick meal before practice. You can freeze the mini cakes for up to 3 months and use them as needed. So instead of driving through the fast-food line, grab a protein-packed Quinoa Cake! Enjoy!

 

https://youtu.be/o4GgsqT66bU

Quinoa Cakes
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These savory cakes are a great option for dinner on the run.
Servings Prep Time
12 20
Cook Time
20
Servings Prep Time
12 20
Cook Time
20
Quinoa Cakes
Votes: 0
Rating: 0
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Rate this recipe!
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These savory cakes are a great option for dinner on the run.
Servings Prep Time
12 20
Cook Time
20
Servings Prep Time
12 20
Cook Time
20
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees F. Place 12 liners in a muffin tin and spray with cooking spray
  2. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and fluffy. Let cool for about 10 minutes and transfer to a large bowl.
  3. Add eggs, beans, cottage cheese, scallions, flour, baking powder, salt and spices. Stir until combined. Fold in shredded cheese.
  4. Bake the cakes until slightly brown on top (20-25 minutes). Let cool for 5-10 minutes. Serve with your favorite salsa and avocado.
Recipe Notes

Quinoa Cakes Nutrition Facts Serving size (91g) servings per container 12 Amount per serving Calories 120 % Daily Value Total Fat 3 g 4 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 35 mg 12 % Sodium 250 mg 11 % Total Carbohydrate 14 g 5 % Dietary Fiber 2 g 7 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 116 mg 8 % Iron 1 mg 6 % Potassium 185 mg 4 %

Recipe adapted from Eating Well

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